Volume 38,Issue 6,2022 Table of Contents

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  • 1  Ameliorative Effect of Mulberry Leaf Alkaloids on Alcoholic Liver Injury in Mice
    LIU Qingpu CHEN Yan XIE Caixia LEI Jingwei FENG Weisheng ZHENG Xiaoke
    2022, 38(6):1-8. DOI: 10.13982/j.mfst.1673-9078.2022.6.1003
    [Abstract](307) [HTML](205) [PDF 4.04 M](860)
    Abstract:
    Mulberry leaf alkaloids (MLA) were tested for their ability to ameliorate alcoholic liver injury (ALI) in a mouse model of the disease. First, ALI was induced in mice, following which the animals were treated with one of three different doses of MLA (40, 80, and 160 mg/kg•day) for four weeks. Then, the serum levels of triglyceride (TG), total cholesterol (TC), alanine aminotransferase (ALT), and aspartate aminotransferase (AST); enzymatic activities of liver catalase (CAT), glutathione peroxidase (GSH-Px), and superoxide dismutase (SOD); and liver levels of malondialdehyde (MDA), tumor necrosis factor-alpha (TNF-α), interleukin-1beta (IL-1β), and interleukin-6 (IL-6) were measured. Compared with the values from the control group, the liver index; serum levels of TG, TC, ALT, and AST; and MDA, IL-1β, IL-6, and TNF-α levels of the group treated with middle-dose MLA were lower by 11.18%, 22.78%, 19.19%, 28.08%, 16.16%, 25.07%, 23.51%, 18.61%, and 11.78%, respectively. By contrast, the liver SOD, CAT, and GSH-Px activities of the middle-dose MLA group were higher by 27.47%, 15.36%, and 27.83% respectively. In the high-dose MLA group, the liver index; serum levels of TG, TC, ALT, and AST; and liver levels of MDA, IL-1β, IL-6, and TNF-α were lower by 15.17%, 32.65%, 23.16%, 30.58%, 16.41%, 31.97%, 27.19%, 25.41%, and 29.59%, respectively, than the levels in the control group; however, the liver SOD, CAT, and GSH-Px activities were higher by 38.38%, 19.09%, and 31.09%, respectively. The structural damage to the liver tissue was significantly ameliorated in the medium- and high-dose MLA groups. In summary, MLA can ameliorate alcoholic liver injury in mice, with the possible mechanism being related to its actions in alleviating liver oxidative stress and inhibiting the inflammatory response.
    2  Ginseng Leaf Polyphenol-8 (GLP-8) Inhibits BaP-induced Over-expression of Inflammatory Factors in the Airway Epithelial Cells through Regulating the AhR/NLRP3 Signaling Pathway
    LUO Dan HUANG Yun LUO Min LUO Qiang LIU Jie LI Yuying
    2022, 38(6):9-19. DOI: 10.13982/j.mfst.1673-9078.2022.6.0891
    [Abstract](242) [HTML](218) [PDF 2.62 M](572)
    Abstract:
    Here, a model of under benzopyrene (BaP) exposure was established. The isolation of ginseng leaf polyphenols (GLPs) were performed based on an activity tracking method, and the mechanisms underlying their anti-oxidative and inflammatory effects against environmental pollutant benzo(a)pyrene (BaP)-induced oxidation and inflammatory injury in airway epithelial cells (16HBEs) were studied. Finally, 11 ginseng leaf polyphenol compounds GLP-1~GLP-11 were isolated and identified, of which GLP-8 (Albaspidin AA, Ginseng leaf polyphenol-8) could significantly inhibit BaP-induced 16HBE cell damage; Compared with the BaP group, GLP-8 increased the viability of 16HBE cells by 13.90%; GLP-8 reduced the excessive secretion of reactive oxygen species (ROS) induced by BaP by 19.30% (GLP-8, 5 μg/mL) and 41.30% (GLP-8, 25 μg/mL), respectively. GLP-8 reduced the apoptosis rate of Bap-treated 16HBE cells by 5.80% (GLP-8, 5 μg/mL) and 9.30% (GLP-8, 25 μg/mL), respectively. After the GLP-8 treatment (25 μg/mL), the expressions of BaP-induced inflammatory factors, IL-33, IL-25, IL-1β and IL-6 decreased by 60.10%, 28.90%, 33.50% and 41.90%, respectively; when compared to the BaP group. GLP-8 inhibited the activation of aryl hydrocarbon receptor (AhR) and nucleotide-binding oligomerization domain-like receptor protein 3 (NLRP3) signaling pathways. Therefore, it is concluded that GLP-8 could protect the activities of the airway epithelial cells through regulating the AhR/NLRP3 signaling pathway and inhibiting BaP-induced excessive secretion of ROS and over-expressions of inflammatory factors.
    3  Laxative Effect of Apigenin on Slow Transit Constipation Mice
    SU Lijie LI Guokun CHEN Miaohuan ZENG Yupeng WEI Yanzhu CHEN Xiaoyi CHEN Jing
    2022, 38(6):20-27. DOI: 10.13982/j.mfst.1673-9078.2022.6.0769
    [Abstract](273) [HTML](299) [PDF 619.72 K](638)
    Abstract:
    The laxative effect on slow transit constipation and intestinal flora-regulating function of apigenin were investigated through experiments with mice and in vitro microbial culture. Balb/C mice were divided into a blank control group, model group and apigenin intervention group. The slow transit constipation model was established with loperamide. Apigenin(200 mg/kg BW)was used to intervene constipated mice. The laxative effect of apigenin was evaluated through determining the time for the first black stool, number of stool particles within 6 h, stool weight, ink propulsion rate, and water content of stool. The intestinal bacteria of each group of mice were isolated and cultured in vitro, and colony count was measured to evaluate the intestinal flora-regulating function. Compared with the model group, the apigenin intervention group had a shorter time period for the first black stool (reduced by 25%, p<0.05), more stool particles within 6 h (increased by 0.86 times, p<0.05), higher stool weight (increased by 1.21times, p<0.05), higher ink propulsion rate (increased by 1.05 times, p<0.05), and higher stool water content (increased by 0.82 times, p<0.05). In vitro culture experiments showed that apigenin inhibited the growth of harmful bacteria (Enterobacter and Enterococcus) (p<0.05), and promoted the growth of probiotics (Lactobacillus and Bifidobacterium) (p<0.05). Apigenin has a laxative effect on slow transit constipation in mice, which may be achieved through regulating the intestinal flora of constipated mice.
    4  Mechanism of γ-[Glu](1≤n≤4)-Trp to Improve Anxious-like Behavior and Serotonin Synthesis in Zebrafish Model
    ZHU Xiping CUI Chun WANG Wei WANG Shunmin TAO Jin GUO Yufeng
    2022, 38(6):28-36. DOI: 10.13982/j.mfst.1673-9078.2022.6.0997
    [Abstract](207) [HTML](188) [PDF 1.05 M](533)
    Abstract:
    The mechanism of γ-[Glu](1≤n≤4)-Trp and its peptide monomers (γ-Glu-Trp, γ-[Glu]2-Trp, γ-[Glu]3-Trp, and γ-[Glu]4-Trp) on anxiety-like behavior and serotonin synthesis was investigated using a zebrafish model. The anxiety-like behaviors (increased time in the light area in light-dark test, number of up-and-down shuttles in novel tank test) were reduced two weeks after administration of 56 μg/mL γ-[Glu](1≤n≤4)-Trp and 500 μg/mL of each monomer. γ-Glu-Trp was most effective (41.66% of time in light, 25.83% up-and-down shuttles). γ-[Glu](1≤n≤4)-Trp and its peptide monomer induced up-regulation of tryptophan-serotonin (Trp-5-HT) metabolism by increasing Trp concentration and tryptophan hydroxylase activity in zebrafish. The in vivo findings demonstrate that γ-[Glu](1≤n≤4)-Trp and its peptide monomer have significant anti-anxiety effects as evidenced by reduced anxiety-like behavior, increased 5-HT level, and induced up-regulation of Trp-5-HT metabolism pathway in zebrafish treated with γ-[Glu](1≤n≤4)-Trp and its peptide monomer compared to that in the control group. These results suggest that dietary γ-[Glu](1≤n≤4)-Trp and its peptide monomer may induce beneficial effects for anxious behavior.
    5  Comparative Analysis of Effects of Whole Egg and Substitute of Egg Yolk Consumption on Lipid Metabolism in Mice with Metabolic Syndrome
    YU Zhihui ZHOU Liyuan ZHU Yingchun
    2022, 38(6):37-45. DOI: 10.13982/j.mfst.1673-9078.2022.6.0940
    [Abstract](160) [HTML](188) [PDF 4.15 M](645)
    Abstract:
    In order to study the effects of whole egg and substitute of egg yolk consumption on lipid metabolism in mice with metabolic syndrome (MetS), a MetS mouse model was constructed through high-fat feeding in this experiment. Forty C57BL/6 male mice were divided into control group (normal diet, ND), model group (high-fat diet, HFD), whole egg consumption group (high-fat diet+egg, EGG), substitute of egg yolk consumption group (high-fat diet+substitute of free egg yolk, SUB) and lovastatin group (Lov). The organ index, biochemical indexes, tissue sections and enzyme levels were measured at the end of the experiment (60 d). The results showed that the weight gain was significantly reduced by the intake of EGG (p<0.05). The levels of low-density lipoprotein cholesterol (LDL-C) and total cholesterol (TC) in EGG serum were significantly reduced by 74.51%and 77.03%, respectively, than HFD. The increase of superoxide dismutase (SOD) and malondialdehyde (MDA) enzyme activities in the liver caused by HFD were inhibited by EGG and SUB (p<0.05). SOD and MDA in the liver of the EGG group were significantly lower than those of the HFD (p<0.05) by 24.90% and 60.10%, respectively. The TC and serum triglyceride (TG) in the liver of the SUB group were the lowest, which were 0.11 mmol/L and 0.42 mmol/L, respectively. EGG significantly reduced the AST and AST/ALT ratios in serum and liver. The AST and AST/ALT ratios in liver of the EGG group were 44.99% and 81.74% of the HFD group, respectively. In addition, EGG can significantly inhibit the formation of lipolytic vacuoles in liver tissues and inhibit the enlargement of epididymal fat cells. Therefore, EGG can better regulate the lipid metabolism of MetS mice compared with SUB.
    6  Effects of Aronia melanocarpa Polyphenols on the Intestinal Flora and Brain-derived Neurotrophic Factor Level in Depressed Mice
    JI Wei SHENG Guihua CHEN Xuanhong DONG Leichao NAN Xijun ZHANG Jun ZHOU Quancheng
    2022, 38(6):46-54. DOI: 10.13982/j.mfst.1673-9078.2022.6.1018
    [Abstract](166) [HTML](205) [PDF 1.98 M](506)
    Abstract:
    To contribute to current research on the regulation of depression through dietary intervention, the anti-depression effects of polyphenol extracts from Aronia melanocarpa fruits and leaves were investigated using a mouse model of this mental health disorder. First, 4 mg/mL corticosterone was injected into mice to induce depression in the animals. Then, after administering the polyphenol extracts to the depressed mice, changes in the animals’ behavior, intestinal flora, and brain-derived neurotrophic factor (BDNF) level were monitored and analyzed using behavioral experiments, 16S rRNA gene sequencing, and other tests. The forced swimming test and sucrose preference test results demonstrated that the polyphenol extracts could significantly improve the behavior of depressed mice. Specifically, the extracts from Aronia melanocarpa leaves outperformed those from the fruits. Comparison between the untreated control group and extract-treated group revealed that the polyphenols had increased the diversity of intestinal flora and the level of BDNF by 18.23% and 81.39%, respectively, suggesting that the polyphenols from Aronia melanocarpa could regulate both the intestinal flora and BDNF to suppress the depression behavior of mice. These findings provide new evidence on the high-value application of Aronia melanocarpa and theoretical support for further in-depth research of the plant, which may give rise to new resources for the dietary intervention of depression and enrich the diversity of and theories behind functional foods.
    7  The Alcoholic Extract of Euryale ferox Seed Shell Inhibits the Proliferation of Human Gastric Cancer SGC7901 Cells and Human Hepatoma HepG2 Cells and Promotes Their Apoptosis
    YIN Dongjie XUE Mengheng YANG Guo HUANG Yongkang YI Yang WANG Hongxun WANG Limei
    2022, 38(6):55-65. DOI: 10.13982/j.mfst.1673-9078.2022.6.0822
    [Abstract](233) [HTML](347) [PDF 5.64 M](649)
    Abstract:
    To clarify the in vitro inhibitory effect and mechanism of the alcoholic extract from Euryale ferox seed shell on human stomach cancer SGC7901 and human liver cancer HepG2 cells. In this study, 75% ethanol was used for ultrasonic extraction of Euryale ferox seed shell and the Folin-Phenol method was used to determine the content of total phenolics; the cell counting Kit-8 (CCK-8) was used to detect the inhibitory rates of the alcoholic extract on the proliferation of SGC7901 and HepG2 cells, and then the IC50 values were calculated. The flow cytometer was used to detect the apoptosis, cell cycle, cell mitochondrial membrane potential and intracellular calcium concentration. The results showed that the alcoholic extract had an inhibitory effect on the proliferation of SGC7901 cells and HepG2 cells, with the inhibition rate being 92.63% and 72.40%, respectively after the treatment with the extract at 200 μg/mL for 48 h. The cell cycle detection showed that the alcoholic extract at 200~800 μg/mL could arrest SGC7901 cells in the G0/G1 phase; the alcoholic extract at 50~200 μg/mL could arrest HepG2 cells in the S phase. The measurements of the cell mitochondrial membrane potential showed that the alcoholic extract could decrease the cell mitochondrial membrane potential of SGC7901 cells and HepG2 cells in a concentration-dependent manner, the cell mitochondrial membrane potential values of SGC7901 cells and HepG2 cells were reduced by 21.92% and 53.81%, respectively, compared with the control group, when the concentration of the alcoholic extract was at 200 μg/mL. The determination of intracellular calcium concentration showed that the alcoholic extract could increase the intracellular calcium ion concentration of SGC7901 cells and HepG2 cells in a concentration-dependent manner. When the extract concentration was 200 μg/mL, the intracellular calcium ion concentrations of SGC7901 cells and HepG2 cells increased by 21.85% and 14.14%, respectively, compared with the control group. Experimental results showed that the alcoholic extract of Euryale ferox seed shell could inhibit the proliferation and induce the apoptosis of SGC7901 and HepG2 cells, and the underlying mechanism might be related to the reduction of cell mitochondrial membrane potential and the increase of intracellular calcium ion concentration.
    8  Immune-regulatory Effect of Non-denatured type-I Collagen on the Immune Function in Immunocompromised Rats
    XIE Jinli DU Lijing WANG Chaoyue WANG Leqi YE Chunting YAN Shikai XIAO Xue LI Shasha
    2022, 38(6):66-73. DOI: 10.13982/j.mfst.1673-9078.2022.6.0845
    [Abstract](197) [HTML](193) [PDF 2.16 M](488)
    Abstract:
    To investigate the regulatoryeffect of non-denatured type-I collagen (NDC-I) on the immune function inimmunocompromised rats, the immunocompromised model was established by intraperitoneal injection of cyclophosphamide in animal experiments. The thymus index,spleen index, white blood cell countand classification, IgA (immunoglobulin A) level, IgG (immunoglobulin G) level, IL-2 (interleukin-2) level, IL-4 (interleukin-4) level, IL-10 (interleukin-10) level, IFN-γ (interferon-gamma) level, TNF-α (tumor necrosis factor-α) level, activity of lactate dehydrogenase (LDH) in spleen and thymus, as well as histomorphological changes of spleen and thymus, were examined. The results showed compared with the model group, a 30-day NDC-I intervention led to significant increases inthe thymus index (p<0.05) and white blood cell count (p<0.01) of the NDC-I treated group, causingsignificant increases (p<0.01) in their levels of serum IgA, IgG, IL-2, IL-4, IL-10, IFN-γ and TNF-α (as 43.32 µg/mL, 283.32 µg/mL, 1827.17 ng/L, 135.97 pg/mL, 113.87 ng/L, 2302.44 pg/mL and 469.91 ng/L, respectively), and the activity of LDH in spleen. In addition, the histopathological damages of the spleen and thymus werereduced. The obtained results revealed that the NDC-I treatment showed a regulatory effect on the immune function of cyclophosphamide-induced immunocompromised rats. This research also provides a reference for the comprehensive development and full utilization of collagen and other related functional products.
    9  Isolation of Microorganisms from Traditional Fermented Meitauza and Its Use as the Starter for Fermented Okara
    MAO Xinxin LEI Xi CHEN Weizhe Kashif Hussain WANG Jie FANG Xiang LIAO Zhenlin
    2022, 38(6):74-83. DOI: 10.13982/j.mfst.1673-9078.2022.6.0745
    [Abstract](207) [HTML](350) [PDF 2.16 M](650)
    Abstract:
    Okara are a by-product of soybean processing, which has the characteristics of large output but insufficient application. In order to improve the utilization rate of okara and develop new okara products, microorganisms were isolated from the fermented meitauza of Shaoyang in Hunan province, with the aim to obtain strains that could utilize the nutrients in okara. A total of 33 strains were isolated, including 13 strains of lactic acid bacteria (Lactobacillus pentosus, Pediococcus lolii, Lactobacillus brevis, Lactobacillus fermentum and Weissella confusa), 7 strains of Bacillus (Bacillus subtilis and Bacillus velezensis), 9 strains of Staphylococcus (Staphylococcus sciuri, Staphylococcus kloosii, Staphylococcus gallinarum and Staphylococcus lentus), 2 strains of yeasts (Pichia kudriavzevii and Geotrichum candidum), and 2 strains of fungi (Lichtheimia corymbifera and Lichtheimia ramosa). Solid-state fermentation of okara was conducted using Geotrichum candidum, Lichtheimia corymbifera and Lichtheimia ramosa. The results showed that the content of total phenolics and antioxidant activity of fermented okara were significantly higher than those of unfermented okara (p<0.05). After fermentation of okara for 6 d, the ABTS scavenging rate and total phenolic content reached the highest (92.67% and 34.35 mg GAE/10g, respectively), with the DPPH scavenging rate being 79.98%. It was confirmed that fermentation of okara can improve the nutritional value of okara, which contributes to the application of okara and its by-products in foods.
    10  Isolation, Identification and Biological Characteristics of Cellulose-degrading Bacterium, Bacillus Shaffer, from Tibetan Sheep
    XU Shuqin MA Xiangzhao CHEN Xiaohui HE Xi HE Xiaolong YE Guisheng
    2022, 38(6):84-89. DOI: 10.13982/j.mfst.1673-9078.2022.6.0821
    [Abstract](166) [HTML](162) [PDF 715.06 K](493)
    Abstract:
    In order to obtain cellulose-degrading probiotics from Tibetan sheep, cellulose Congo red medium was used to isolate and screen cellulose-degrading bacteria from the rumen fluid of Tibetan sheep Species identification was performed through combining morphological examination, physiological and biochemical identification, and 16 S rDNA sequence analysis. Some biological characteristics of the isolated strain were studied through the determination of growth curve, antibacterial test and drug susceptibility testing. The results showed that a pink and Gram-positive strain was screened out on cellulose Congo red medium (named BS1-ql). The isolated strain, BS1-ql, produced spores, and its physiological and biochemical characteristics were in line with the characteristics of Bacillus genus, such as positive oxidase test and catalase test. Its 16S rDNA sequence was more than 96% similar to that of multiple Bacillus strains, 100% homologous to Bacillus safensis and in the same smallest branch. It was confirmed that the isolated strain was Bacillus safensis. BS1-ql grew rapidly and entered the logarithmic phase 2 h after inoculation; the inhibition zones against Escherichia coli, Salmonella, Staphylococcus aureus and Clostridium perfringens were all above than 8.96 nm, indicating a certain degree of inhibition; BS1-ql was sensitive to most commonly used antibiotics to varying degrees, and resistant to ceftazidime antibiotics. Conclusion: A strain of Bacillus safensis from Tibetan sheep was successfully isolated and identified. The isolated strain has good biological characteristics and can be a candidate strain for probiotics from Tibetan sheep.
    11  Isolation and Identification of Dominant Spoilage Molds from Preserves
    NI Zeping SUN Yaohua SONG Xianliang
    2022, 38(6):90-95. DOI: 10.13982/j.mfst.1673-9078.2022.6.0957
    [Abstract](168) [HTML](158) [PDF 1.48 M](443)
    Abstract:
    Mold contamination in the processing and storage of preserves directly affects the quality of preserves. In order to clarify the types of predominant spoilage molds in preserved preserves, this study isolated and purified spoilage molds in raisins, plums and apricots that were moldy after storage at room temperature for 4 months, and obtained 7 typical spoilage molds. The isolated spoilage molds were returned to the surface of raisins, plums and apricots for infection test verification. Four strains were identified as dominant spoilage molds based on the moldy time of preserves. Through the observation of the morphological characteristics of the colony, the microstructure of hyphae and conidium, combined with the sequence analysis of ribosomal transcribed spacer (rDNA its), the phylogeny was constructed and the dominant mold species were identified. The results showed that Cladosporium velox and Penicillium citreonigrum were the dominant molds in raisins, Alternaria tenuissima was the dominant spoilage molds of plum, and Penicillium sclerotiorum was the dominant spoilage molds of apricot. It provided a reliable method for the isolation and identification of spoilage mold in preserves, and laid a basis for the selection of subsequent sterilization methods and the optimization of storage conditions.
    12  Effects of Lactic Acid Bacteria Combined with Exogenous Enzymes on Nutritional Quality and Antioxidant Activity of Whole Wheat Flour
    ZHANG Shuqing ZHENG Xueling HONG Jing
    2022, 38(6):96-104. DOI: 10.13982/j.mfst.1673-9078.2022.6.0978
    [Abstract](228) [HTML](214) [PDF 2.42 M](441)
    Abstract:
    In order to improve the nutritional quality of whole wheat flour, the synergistic effect of fermentation and enzyme was used to explore the improvement of whole wheat flour quality. By comparing Lactobacillus brevis (Lbr) with Lactobacillus plantarum (Lac) and/or pentosanase and cellulase (Cel/Pn), it was found that there was a certain synergistic relationship between lactic acid bacteria and enzymes. By analyzing the change rule of basic components of flour at different fermentation time, it was found that Lbr had stronger acid-producing ability. The synergistic treatment of lactic acid bacteria and enzymes had a significant effect on dietary fiber and pentosan. The total dietary fiber of Lac-Cel/Pn decreased to 11.09%, while the total dietary fiber of Lac-Cel/Pn decreased to 9.71%. Compared with the treatment of Lbr, the soluble dietary fiber of Lbr-Cel/Pn increased by 26.28%. Compared with the treatment of Lac, the content of water-soluble pentosan in Lac-Cel/Pn increased by 56.19%. In Lac-Cel/Pn treatment, phytic acid content decreased from 2.97 mg/g to 0.87 mg/g, which indicated that there was a significant synergistic effect between them. The analysis of total phenol content and antioxidant activity showed that the free phenol content of Lac is 99 mg/100 g and the free phenol content of Lac-Cel/Pn is 116.9 mg/100 g after 12 h fermentation. The iron ion reducing ability and DPPH scavenging ability showed an increasing trend, which indicated that Lactic acid bacteria could obviously improve the quality of whole wheat flour by synergistic enzyme action.
    13  Solid State Fermentation Preparation of Bioactive Peptide from Moringa Oleifera Leaves and Its Antioxidant Activity
    KANG Ao GONG Sijia CHEN Kejing LI Zihao ZHENG Xueyun CHEN Bingbing CHEN Wenhao CAO Yong MIAO Jianyin
    2022, 38(6):105-115. DOI: 10.13982/j.mfst.1673-9078.2022.6.0952
    [Abstract](237) [HTML](194) [PDF 3.23 M](579)
    Abstract:
    In order to make efficient use of protein resources in Moringa oleifera leaves, bioactive peptides from Moringa oleifera leaves were prepared by solid-state fermentation. Firstly, the optimal strains were selected from Aspergillus oryzae and Aspergillus niger with enzyme activity and peptide content as indexes. Then, the effects of fermentation time, water content, initial pH and inoculum amount on peptide content were studied. The fermentation process was optimized by response surface methodology. The antioxidant activity and amino acid composition of Moringa oleifera leaves bioactive peptides were studied. The results showed that the optimum conditions were as follows: Aspergillus oryzae was the best strain, fermentation temperature was 30 ℃, fermentation time was 72 h, medium moisture content was 52.39%, inoculum volume was 14.71%, pH was 5. Under the optimal fermentation conditions, the Moringa oleifera leaves bioactive peptides had good DPPH free radical scavenging rate (EC50=1.0927 mg/mL), ABTS free radical scavenging rate (EC50=0.059 mg/mL) and Fe2+ chelating rate (EC50=9.76 mg/mL). Seventeen kinds of amino acids were detected in the bioactive peptides of Moringa oleifera leaves, and the contents of acid amino acids (Glu and Asp) and hydrophobic amino acids (Tyr) with antioxidant function were abundant. The results provide basic research data for the high value utilization of Moringa oleifera leaves and the research and development of natural antioxidant food.
    14  Co-pigmentation of Mulberry Anthocyanins with Organic Acids: Color Enhancement and Thermal Degradation Kinetics
    CHEN Xiangyue GAO Qunyu LI Qian LIAO Sentai ZOU Yuxiao
    2022, 38(6):116-125. DOI: 10.13982/j.mfst.1673-9078.2022.6.1006
    [Abstract](200) [HTML](169) [PDF 2.60 M](555)
    Abstract:
    The effects of different organic acids on the pigmentation and thermal stability of anthocyanins from mulberries were investigated. First, UPLC-MS/MS was used to analyze the composition of mulberry anthocyanins. Then, 4-hydroxybenzoic acid, protocatechuic acid, gallic acid, chlorogenic acid, and malic acid were used as co-pigments to determine the influence of pH, temperature, and organic acid concentration on the pigmentation of the mulberry anthocyanins. The thermal degradation of anthocyanins in food was simulated in water baths at 60, 70 and 80 ℃ to explore the effects of the organic acids on the thermal degradation kinetics of the mulberry anthocyanins. The most significant color enhancement and red-shifting effects were observed at anorganic acid concentration of 960 mg/L, pH of 3.5, and temperature of 20 ℃. The co-pigmentation effects of the five organic acids were in the following order: malic acid>chlorogenic acid>gallic acid>protocatechuic acid>4-hydroxybenzoic acid. Compared with that of the blank group, the absorbance at λmax of the group treated with malic acid increased by 45.04%. The stoichiometric ratio (n), equilibrium constant (K), and Gibbs free energy (ΔG°) indicated that the co-pigmentation reactions were all spontaneous. Malic acid, demonstrating the best co-pigmentation effect, had the largest K value (26.85) and the smallest ΔG° value (-8.02 kJ/mol). Through degradation experiments, it was found that the addition of organic acids could prolong the half-life (T1/2) of the anthocyanins and reduce their degradation constant (k). At 60 ℃, gallic acid prolonged the T1/2 of the anthocyanins from 17.50 h to 26.23 h and reduced the k value from 6.6×102 min-1 to 4.4×102 min-1. Therefore, co-pigmentation with organic acids can effectively improve the stability of anthocyanins from mulberries.
    15  Analysis of the Structure and Physicochemical Properties of Rice Starch before and after Aging
    LU Zijun ZHAO Shishan CAI Fang CAI Sha SUI Yong SHI Jianbin XIONG Tian HE Jianjun CHEN Xueling FAN Chuanhui JIA Zhiwen MEI Xin
    2022, 38(6):126-135. DOI: 10.13982/j.mfst.1673-9078.2022.6.0715
    [Abstract](241) [HTML](260) [PDF 2.10 M](819)
    Abstract:
    The structure and physicochemical properties of six different varieties of rice starch before and after aging were compared and analyzed. The results showed that the amylose content, volume mean diameter (D[4,3]), crystallinity, gelatinization on set temperature (To), peak temperature (Tp), conclusion/end set temperature (Tc) and gelatinisation enthalpy (ΔH) of different varieties of rice starch were in the ranges of 17.24%~22.69%, 5.74~7.09 μm, 16.45%~18.19%, 64.77~73.03 ℃, 71.73~81.13 ℃, 77.17~87.40 ℃, and 12.62~18.44 J/g, respectively. After aging of rice starch, the amylose content significantly increased (p<0.05), and crystallinity significantly decreased, with the aging having no significant effect on the starch crystal form and short-range order. Aging had significant effects on the gelatinization characteristics of rice starch before and after retrogradation, and the To, Tp, Tc and ΔH values of rice starch decreased significantly after retrogradation. With the increase of temperature, the solubility and swelling degree of rice starch increased significantly. Aging decreased the swelling degree, solubility and light transmittance of rice starch. The amylose content of rice starch was positively correlated with To and To' (To of retrograded starch), D[4,3] of rice starch was positively correlated with To, To' and light transmittance, and the crystallinity of rice starch was positively correlated with To, ΔH and ΔH' (ΔH of retrograded starch). The results of this research can provide a theoretical basis for rational utilization of rice resources in Hubei, and efficient utilization of old/aged rice resources and product development.
    16  Delaying the Quality Deterioration of Lotus Roots by Freezing Storage
    CHEN Jinhui QI Xin YI Yang HOU Wenfu AI Youwei WANG Hongxun MIN Ting
    2022, 38(6):136-144. DOI: 10.13982/j.mfst.1673-9078.2022.6.1021
    [Abstract](168) [HTML](179) [PDF 1.99 M](488)
    Abstract:
    To extend the storage period of lotus roots, changes in the appearance, texture, starch microstructure, and total phenol and phenolic acid contents of “Elian 5” lotus roots stored at -1 ℃ were compared with those stored at 4 ℃. The results demonstrated that storage at -1 ℃ could delay changes in the appearance of the lotus roots as well as the decreases in their L* value and total phenol content. The hardness and elasticity of the lotus roots stored at -1 ℃ were respectively 16.88% and 21.43% higher than those of roots stored at 4 ℃. However, the lotus roots stored at the two temperatures exhibited no significant differences in their chewiness (p>0.05). Moreover, storage at -1 ℃ alleviated breakage of the starch granules, thereby preserving their luster and cell wall arrangement. High-performance liquid chromatography analysis of the variations in phenolic acid contents revealed that storage at -1 ℃ could inhibit the increase in gallic acid and chlorogenic acid contents, thus suppressing the formation of browning substrates. Furthermore, the flavonoid content of the freezer-stored lotus roots decreased more slowly, while the content of non-flavonoids remained more or less unchanged. In summary, freezing storage can delay the quality deterioration of lotus roots and effectively maintain their phenolic acid content. These findings provide a theoretical reference for the prolonged storage of lotus roots.
    17  Preparation and Characterization of Salicylic Acid/Quaternary Phosphonium Salt-modified Chitosan as an Antibacterial Preservative
    RUAN Xiangmei YANG Ziming LI Puwang ZHANG Yi ZHOU Chuang HE Zuyu LIU Yunhao SONG Shuhui WANG Chao
    2022, 38(6):145-151. DOI: 10.13982/j.mfst.1673-9078.2022.6.1299
    [Abstract](196) [HTML](233) [PDF 2.79 M](557)
    Abstract:
    Natural polymer chitosan (CS) was modified using salicylic acid (SA), then quaternary phosphonium salt (TPPB). Single-factor experiments were then carried out to determine the optimal molar ratios of CS to SA and TPPB and to acquire SA-CS and TPPB-CS polymers. Following this, SA-CS derivatives were adopted as substrates and mixed with TPPB at different molar ratios to obtain the optimal molar ratio based on the water solubility results. Eventually, SA-CS-TPPB polymers were obtained. The three different polymers were subjected to infrared spectroscopy, nuclear magnetic resonance, X-ray diffraction, and thermogravimetric analysis to analyze their structures and properties. Finally, according to the zone of inhibition results, the antibacterial performances of SA-CS, TPPB-CS, and SA-CS-TPPB were examined. The results demonstrate that the optimal molar ratio (CS:TPPB:SA) is 1:1:0.75 and all the CS derivatives exhibit excellent solubility and antibacterial performances. Their solubility can reach up to 100.00%, and they show satisfactory inhibitory effects against Escherichia coli but even more so against Staphylococcus aureus. SA can better enhance the antibacterial performance of CS compared to TPPB, whereas TPPB is more effective at increasing CS solubility than SA. By modifying CS using both SA and TPPB, the solubility and antibacterial activity of CS can be improved synergistically. The CS derivatives acquired also have better film forming characteristics than CS alone. These findings are of theoretical importance for future CS modification and its application as a coating for fruit and vegetable preservation.
    18  Optimization of Sterilization Conditions of Water Chestnut Cake and Quality Change of Storage Period
    WANG Chenxiang LUO Wenshan FU Manqin ZHOU Xiaojun ZENG Jin ZHOU Xiaoyu HUANG Jianheng XU Yujuan
    2022, 38(6):152-159. DOI: 10.13982/j.mfst.1673-9078.2022.6.0899
    [Abstract](191) [HTML](204) [PDF 869.45 K](542)
    Abstract:
    Water chestnut Cake is a favorite food for all ages. It tastes sweet but not greasy. Due to its rich nutrients, horseshoe cake is prone to spoiling as the microorganisms grow. In this study, the single factor and orthogonal experiments were conducted to study the effect of different sterilization temperature, time, preservatives and addition on the antibacterial effect and the quality during storage. The results indicated that when the sterilization condition was set 110 ℃ for 30 min, the sterilization effect was better than other conditions. According to single factor test, sodium dehydroacetate was selected as the preservative for horseshoe cake, and 0.32 g/kg of sodium dehydroacetate was added, the total number of colonies after 15 days of the horseshoe cake was 6363 cfu/g, indicating that the storage period of horseshoe cake could be prolonged to 15 days. Furthermore, the quality changes during storage were explored, after 10 days of storage, the ΔE* value increased significantly (p<0.05), and after 15 days, the ΔE* value was more than 2, which could be caused a visual color difference. The elasticity, stickiness, cohesive and chewiness of cakes showed no significant changes (p>0.05) from 0~5 days, while the texture storage after 15 days showed significant differences (p<0.05). Combined the growth of microorganisms with the changes in color and texture, it can be concluded that the storage period of horseshoe cake could be prolonged to 15 days, and the best edible period of horseshoe cake should be 0~5 days. This research can provide theoretical and technical support for the industrial production of horseshoe cake products.
    19  Quality of Silver Carp (Hypophthalmichthys molitrix) Surimi Rinsed Using Different Methods
    ZHANG Shunzhi ZHENG Wendong AN Yueqi YIN Tao LIU Ru LIU Youming XIONG Shanbai YOU Juan
    2022, 38(6):160-168. DOI: 10.13982/j.mfst.1673-9078.2022.6.1009
    [Abstract](156) [HTML](214) [PDF 1.08 M](532)
    Abstract:
    To reduce water consumption from rinsing surimi, the effects of four different rinsing methods on the quality (e.g., texture and flavor) of silver carp (Hypophthalmichthys molitrix) surimi were investigated. The four rinsing methods, which were all designed to reduce the number of rinses by one time, were chitosan solution + tap water, chitosan solution + salt water, chitosan solution + ozone water, and tap water + ozone water. A control group of tap water + tap water was also included. Consequently, rinsing with chitosan solution + tap water and tap water + ozone water resulted in surimi yields of 21.78% and 21.26%, respectively, which were higher than that of the control group (19.21%). Among the four proposed methods tested, rinsing with chitosan solution + ozone water gave the whitest surimi, whereas rinsing with tap water + ozone water led to the highest surimi gel strength. According to the radar plots from the electronic nose analysis, the surimi samples rinsed with chitosan solution + tap water, chitosan solution + ozone water, and chitosan solution + salt water had much lower T70/2 (aromatic compounds) response values than the samples rinsed with tap water + tap water (control group) and tap water + ozone water. In summary, among the four methods studied, rinsing with tap water + ozone water could effectively improve the quality and flavor of surimi. Additionally, only two rinses were needed, which would reduce water consumption by approximately ⅓ compared with rinsing three times (the traditional approach).
    20  Extraction, Screening and Mass Spectrometry Analysis of Active Triterpenoid Components in Ganoderma lucidum
    ZHOU Xu ZHUANG Siyuan LI Yanjie LIU Ruoyao LIU Chunming LI Sainan ZHANG Yuchi
    2022, 38(6):169-178. DOI: 10.13982/j.mfst.1673-9078.2022.6.0742
    [Abstract](266) [HTML](185) [PDF 2.90 M](705)
    Abstract:
    In this study, the optimal extraction conditions of the total triterpenes from Ganoderma lucidum were investigated, and the inhibitory effect of triterpenoids on lipoxygenase was evaluated. Single factor experiments and response surface method were used to analyze the effects of extraction time, extraction times, liquid-to-material ratio, and ethanol concentration on the yield of triterpenes from Ganoderma lucidum, and screen the optimal process parameters. High performance liquid chromatography-electrospray ionization mass spectrometry (HPLC-ESI-MS) was used to analyze and identify the chemical constituents of the triterpenoid extracts from Ganoderma lucidum. Lipoxygenase was used as the biological target molecule, and ultrafiltration mass spectrometry was used to screen enzyme inhibitors and examine the inhibitory effect of the triterpenoids on lipoxygenase. The results revealed that the optimal process conditions were material-to-liquid ratio of 1:30, ethanol concentration of 75%, three extraction times, and extraction time of 1.5 h. Under these conditions, the extraction rate of total triterpenes was 1.04%; five types of lipoxygenase inhibitors were screened out from Ganoderma lucidum, which demonstrated a strong inhibitory effect on the activity of lipoxygenase at 1.0 U/mL. The order of the inhibitory effect was as follows: ganoderic acid B (52.64%) >ganoderic acid C2 (40.21%) >ganoderic acid D2 (31.25%) >ganoderic acid F (12.69%) >ganoderic acid A (10.82%). The experimental results showed that the extraction process parameters of red Ganoderma lucidum triterpenes screened by the response surface methodology are accurate and reliable, and can be used for the processing and preparation of Ganoderma lucidum triterpenes. The active triterpenoid components in Ganoderma lucidum can inhibit lipoxygenase, indicating their abilities to relieve inflammation. The research results can provide a theoretical basis for further studies on the anti-inflammatory components in Ganoderma lucidum.
    21  Enhancing Selenium Content and Quality of Fruiting Body of Agaricus bisporus by Nano-selenium
    CHEN Jingru FENG Tuo SHAN Pei ZHANG Lujun WANG Bo ZHANG Zhihong GAO Xianli
    2022, 38(6):179-190. DOI: 10.13982/j.mfst.1673-9078.2022.6.0912
    [Abstract](169) [HTML](184) [PDF 1.18 M](441)
    Abstract:
    In this study, nano-selenium with stable properties was prepared and characterized; The effects of different concentrations of nano- selenium on selenium content, water content, crude polysaccharide, total nitrogen, crude fat, crude fiber, total free amino acid, total amino acid content and average weight of single flower of Agaricus bisporus were analyzed; And the comprehensive quality of fruiting bodies of Agaricus bisporus with different concentrations of nano-selenium in the culture medium was also explored. The results showed that the content of other components increased first and then decreased with the increase of nano-selenium content in the culture medium, except that the content of water and selenium increased with the increase of nano-selenium concentration. When the amount of nano-selenium in Agaricus bisporus medium was 0.5~2.5 mg/kg, the selenium content in fruiting body of Agaricus bisporus reached 0.19~0.90 mg/kg dry matter, which was 2.38~11.25 times higher than that in the control. Cluster analysis and principal component analysis showed that the comprehensive quality of fruiting body of Agaricus bisporus was the best, the average weight of single flower reached 22.90 g, and the storage period could be prolonged for 1~2 d when the optimal addition amount of nano-selenium in the culture medium was 1.0 mg/kg. The above results can provide data support for the in-depth study of selenium-enriched Agaricus bisporus and its large-scale production.
    22  Preparation and Characterization of Konjac Gel with Added Mung Bean Starch
    HAN Yang ZONG Xuyan ZHAO Haifeng LI Li
    2022, 38(6):191-197. DOI: 10.13982/j.mfst.1673-9078.2022.6.1012
    [Abstract](218) [HTML](204) [PDF 1.03 M](549)
    Abstract:
    Konjac flour and mung bean starch combinations were evaluated to improve the quality of pure konjac gel and expand the rapid application of konjac gel in the food industry. Hardness and water holding capacity were adopted as evaluation indicators, and the optimal process for preparing the mung bean starch-konjac gel matrix was obtained through single-factor and orthogonal experiments. In addition, the properties of konjac gel before and after addition of mung bean starch were analyzed and compared by means of differential scanning calorimetry, Fourier-transform infrared spectroscopy, scanning electron microscopy, and X-ray diffraction. The results showed that the optimal process parameters for preparing mung bean starch-konjac gel matrix were a starch content of 3.00 g, an alkali content of 7.00%, a freezing and swelling time of 1.50 h each, and a citric acid concentration of 0.50% m/V. The hardness of the mung bean starch-konjac gel matrix prepared under this condition was 1782.61 g, and the water holding capacity was 92.63%, which were 54.30% and 2.41% higher, respectively, than those of pure konjac gel; hence, the combination demonstrated better gelling and water holding performances. The performance characterization analysis further showed that mung bean starch and konjac flour are compatible, and the interactions between them in the matrix system are strong, forming a networked spatial structure and giving improved texture characteristics.
    23  L-Cysteine Hydrochloride Inhibited the Formation of Four Harmful Aldehydes in Cookies and Improved Their Quality
    LIU Baili ZHENG Jie HUANG Caihuan LIU Fu OU Shiyi
    2022, 38(6):198-205. DOI: 10.13982/j.mfst.1673-9078.2022.6.0882
    [Abstract](221) [HTML](201) [PDF 681.83 K](518)
    Abstract:
    In this study, L-cysteine hydrochloride was added into the dough for making cookies, and the effects of L-cysteine hydrochloride at different addition amounts (0.3, 0.6, 1.0, 1.5 g/kg) on the contents of four harmful aldehydes, appearance and volatile substances of cookies were investigated. The results showed that the acceptance of fortified cookies was higher than that of the control group, and he contents of four harmful aldehydes were significantly reduced. The addition of L-cysteine hydrochloride at 1.5 g/kg decreased the contents of hydroxymethylfurfural (HMF), 3-deoxyglucuronone (3-DG), glyoxal (GO) and methylglyoxal (MGO) in cookies by 28.75%, 62.73%, 46.27% and 36.59% respectively. The results of micro-solid phase extraction-GC-MS showed that the contents of volatile aldehydes, alcohols and pyrazines in cookies increased while the contents of most ketones decreased after the addition of L-cysteine hydrochloride. The results of cytotoxicity experiments showed that the water extracts of cookies with added L-cysteine hydrochloride could promote the viability of human gastric epithelial cells. The above experimental results revealed that the optimal amount of L-cysteine hydrochloride for adding to cookies was 1.0 g/kg.
    24  Effects of Dietary Alkali on Properties of Wheat Starch and Surface Viscosity of Noodles
    ZHANG Zhiyong CHEN Jie REN Jiaying ZHANG Yi WEI Xiaoming
    2022, 38(6):206-213. DOI: 10.13982/j.mfst.1673-9078.2022.6.0896
    [Abstract](458) [HTML](263) [PDF 890.61 K](789)
    Abstract:
    In order to study the changes of gelatinization properties of wheat starch and noodles surface viscosity, the effects of dietary alkali on starch gelatinization properties, gel properties, noodle surface viscosity were studied by using low field nuclear magnetic resonance (NMR), rapid viscometer and texture analyzer. The results showed that with the increase of edible alkali, the water absorption and strong binding water content of dough increased, the gelatinization viscosity value of starch increased, and the attenuation value and retrogradation value decreased. The transparency, solubility and swelling rate of starch increased continuously. However, with the increase of freeze-thaw cycles, the water evolution rate of starch decreased. When the dietary alkali was added to 0.4%, the gel breaking strength of the starch decreased to 40.81%, the gel breaking distance increased to 17.99%, and the gel viscosity increased to 30.94%. The addition of dietary alkali can significantly reduce the surface viscosity of noodles. Surface viscosity was negatively correlated with dough water absorption, strong binding water content, starch solubility and gel breaking distance, and positively correlated with starch freeze-thaw characteristics, retrogradation value and attenuation value. Dietary alkali increased gelatinization stability, gel elasticity and freeze-thaw stability of starch, and reduced the degree of adhesion of noodles.
    25  Development of Macadamia Yogurt
    TANG Muguo WANG Yulan ZHAO Cunchao TAO Liang TIAN Yang
    2022, 38(6):214-222. DOI: 10.13982/j.mfst.1673-9078.2022.6.0908
    [Abstract](179) [HTML](163) [PDF 777.98 K](473)
    Abstract:
    In this study, macadamia nut yoghurt was developed with macadamia nut pulp as the main raw material. Through the single factor combined with response surface optimization test, the effects of sucrose addition, fermentation temperature and fermentation time on the sensory and acidity of the product were studied, and the best process was determined. The results showed that the best fermentation strain of Macadamia yoghurt was the combination of Lactobacillus bulgaricus and Streptococcus thermophilus, the ratio of which was 1:2 (0.33%: 0.67%), the sensory score was 85.5, and the taste was the best; The ratio of macadamia nut kernel to liquid was 1:3, the heat treatment temperature was 65~75 ℃, the secondary homogenization was adopted (20 MPa homogenization for 5 min for the first time and 40 MPa homogenization for 10 min for the second time), the optimum fermentation temperature was 41.5 ℃, the fermentation time was 7.5 h, and the addition amount of sucrose was 6.27%. Under these conditions, the hardness was 323.10g and the viscosity was 53.04 mPa•s. The water holding capacity is 1.53%, the pH value is 3.91, the acidity is 76.12 °T, the protein content is 4.98%, the fat content is 11.80%, and the number of viable lactic acid bacteria is 1.65×109 CFU/g, coliform group, total number of colonies, mold, yeast and pathogenic bacteria (Staphylococcus aureus, Escherichia coli and Salmonella) were not detected. Macadamia yogurt contains 15 fatty acids, mainly unsaturated fatty acids (67.77%). The developed macadamia nut yogurt has a mellow taste, moderate sweet and sour taste, delicate taste and uniform texture, it is a pure plant-based yogurt with high protein and good flavor, which enriches the category of yogurt to a certain extent, improves the deep processing level of macadamia nuts, and has a positive role in promoting the healthy development of the macadamia nut industry.
    26  Changes in Aroma Components and Functional Properties of Alcohol-free Wine Produced by Pervaporation Membrane
    LYU Ze GUAN Yijun WANG Weixiong LI Jinxue WANG Yanling GULIMIRE•Zununa FANG Chuanchuan ZHANG Haijun WU Yun DANG Guofang
    2022, 38(6):223-233. DOI: 10.13982/j.mfst.1673-9078.2022.6.0971
    [Abstract](190) [HTML](208) [PDF 1.26 M](504)
    Abstract:
    In order to ensure the quality of alcohol-free wine produced by pervaporation membrane, the raw wine of Xinjiang Cabernet Sauvignon dry red wine was prepared by pervaporation method to determine the aroma components, polyphenol content, and antioxidant indicators in samples and in vivo experiments to explore changes in aroma and functional characteristics of alcohol-free wine. The results showed that the two samples contained 45 aroma compounds, of which the aroma content of the original wine was 464.36 mg/L and that of the alcohol-free wine was 301.75 mg/L. the contents of total phenols, total flavonoids, total flavane-3-alcohols and total anthocyanins in the alcohol-free wine increased by 21.59%, 25.21%, 20.00% and 35.64% respectively compared with the original wine, and the scavenging power of DPPH, ABTS and hydroxyl radical increased by 17.45%, 9.19% and 2.82% respectively. In the animal experiment, compared with the control group, the serum superoxide dismutase (SOD) of rats in the original wine group and the alcohol-free wine group increased by 27.43% and 74.97% respectively; catalase (CAT) increased by 224.69% and 566.14% respectively; glutathione peroxidase-3 (GPx3) increased by 21.45% and 102.19% respectively. To sum up, the aroma components of alcohol-free wine have high retention, good flavor and oxidation resistance, which explains the efficacy characteristics of alcohol-free wine, and provides a theoretical basis for the alcohol-free wine industry to improve the quality of alcohol-free wine.
    27  Analysis of Chemical Components of Wuyi Rock Tea Based on UHPLC-Q-TOF/MSE
    HAN Shasha ZHENG Wei NAN Yi YIN Xiangchang ZHANG Jie CHEN Xiaojuan JI Shouping MA Baiping
    2022, 38(6):234-247. DOI: 10.13982/j.mfst.1673-9078.2022.6.0962
    [Abstract](162) [HTML](225) [PDF 1.54 M](449)
    Abstract:
    A rapid identification of total 104 compounds in Wuyi rock tea was reported via ultra-high performance liquid chromatography quadrupole time-of-flight mass spectrometry (UHPLC-Q-TOF/MSE) combined with the UNIFI data analysis platform, which includes tea polyphenols, tea pigments, alkaloids, amino acids, and lipids. Through principal component analysis (PCA) and orthogonal partial least squares discriminant analysis (OPLS-DA), it was found that chemical compositions of Shuixian and Rougui were significantly different, and 19 significant different components were screened out. Among them, the relative contents of epicatechin, quercetin-3-O-glucosyl-rhamnosyl- (p-coumaroyl-arabinosyl) glucoside, theaflavin-3-gallate and other components in the Shuixian samples were higher; the relative contents of 5-O-p-coumaroylquinic acid, epigallocatechin-3-O-(3-O-methyl)-gallate, myricetin-3-O-galactoside, myricetin-3-O-glucoside and other components in the Rougui samples were higher. This method can be used to distinguish processed Shuixian from Rougui. The study acquaintanced the chemical compositions of Wuyi rock tea and illuminated the component differences between the two main varieties which are Shuixian and Rougui, which were a guiding significance for the reasonable development of the edible and medicinal value of Wuyi rock tea. It provided a scientific basis for the identification of different varieties of Wuyi rock tea.
    28  Dynamic Changes of Quality Components in Hakka Roasted Green Tea during Processing
    ZHOU Qiaoyi ZHONG Yonghui GAO Liyang LIU Shumei LIAO Xiuhuan ZHANG Jiamin ZOU Yingchi LING Caijin
    2022, 38(6):248-256. DOI: 10.13982/j.mfst.1673-9078.2022.6.0562
    [Abstract](175) [HTML](260) [PDF 515.84 K](914)
    Abstract:
    In order to study the dynamic changes of the main quality components in the processing of Hakka roasted green tea, Xianhu tea, the Hakka small-leaf group of Guangdong Province, was used as the raw material to make roasted green tea through spreading, killing, twisting, stir-frying and drying. The main contents and aroma components during the processing were determined and analyzed. The results showed that the moisture content of tea decreased as the process proceeded, with the decrease being the most significant at the "stir-frying" step (the moisture content decreased to 4.74%, with a reduction of 91.63%). During the "stir-frying" step, the contents of the biochemical components in tea changed the most: the content of soluble sugar reached the maximum (5.71%), the content of water extract reached the minimum (35.85%), the amino acid content reached the minimum value (2.71%). During the process, the water extract, amino acid, tea polyphenol and caffeine contents showed a downward trend, and the changing trends of the total catechin content and ester catechin content were in accordance with that of the tea polyphenols. The aroma components were mainly alcohols, among which, the compounds such as geraniol, linalool, octadecanol and chlorophenol accounted for higher proportions and underwent larger changes at different stages of roasted green tea processing. This study reveals the changes of the main flavor substances during the processing of Hakka roasted green tea, which can provide data reference for optimizing the process of roasted green tea and the formation of good quality flavor.
    29  Effects of Different Fat-to-lean Ratio and Cooking Time on Characteristic Volatile Flavor Components of Shi-Zi-Tou Pork Meatball
    ZHU Wenzheng LIU Wei JI Mingyong SHEN Dongqiang ZHAO Zhao SHA Wenxuan WANG Qiuyu XU Yan ZHOU Xiaoyan
    2022, 38(6):257-266. DOI: 10.13982/j.mfst.1673-9078.2022.6.0784
    [Abstract](195) [HTML](188) [PDF 1.22 M](582)
    Abstract:
    In this study, Shi-Zi-Tou pork meatball was taken as the research object. The changes in the volatile flavor compounds of two kinds of pork meatball with different fat-to-lean ratios during different cooking time periods were examined, to explore the changing patterns of volatile flavor compounds of the meatballs that had been cooked for different time periods. Solid-phase microextraction (SPME) coupled with gas chromatography-mass spectrometry (GC-MS) was used to separate and identify the volatile flavor compounds in the pork meatballs. The key flavor compounds generated in the cooking process of meatballs were discussed by combining with the odor activity value (OAV). The results of the study showed that 73 and 71 volatile flavor compounds were produced during the cooking of the meatballs with two fat-to-lean ratios (6:4 and 7:3, respectively). After the analysis of OAV values, the main flavor compounds were hexanal, nonanal, 1-octene-3-ol and 2-pentylfuran for cooking times of 90 min, 120 min and 150 min. After being cooked for 120 min, the meatballs with a fat-to-lean ratio of 6:4 had hexanal, nonanal and 2-pentylfurancontents of 3.87 mg/kg, 4.41 mg/kg and 2.85 mg/kg, respectively. The meatballs with a fat-to-lean ratio of 7:3 had hexanal, nonanal and 2-pentylfuran contents of 4.44 mg/kg, 5.03 mg/kg and 2.74 mg/kg respectively. Therefore, the Shi-Zi-Tou pork meatballs with a fat-to-lean ratio of 7:3 that have been cooked for 120 min had more abundant flavor components and better flavor.
    30  Evaluation of Taste Quality of Yunnan Phyllanthus emblica Juice Based on Electronic Tongue Technology
    LI Ruiting SHAN Linxian NI Qing ZHANG Huiqiong BAI Xian ZENG Wen JIANG Yan
    2022, 38(6):267-274. DOI: 10.13982/j.mfst.1673-9078.2022.6.0832
    [Abstract](239) [HTML](215) [PDF 777.20 K](528)
    Abstract:
    Yunnan Phyllanthus emblica juice is rich in nutrients and unique in flavor, and has the potential to improve health. In this study, part of the nutritional components and sensory attributes of 7 samples of 3 kinds of home-made raw Yunnan Phyllanthus emblica juice, home-made compound Phyllanthus emblica juice and 3 kinds of commercial olive drinks, were determined. In the meantime, the taste characteristics of 7 samples were analyzed by electronic tongue technique, and the obtained data were analyzed by principal component analysis (PCA) and cluster analysis. The results are as follows: The contents of total sugars, total acids, ascorbic acid and polyphenols as well as the sensory scores of the 7 olive juices were significant differences (p<0.05), with the polyphenol content of the wild Yunnan Phyllanthus emblica juice being the highest, and the sensory score of home-made compound Phyllanthus emblica juice being the highest (88.20). A total of 24 common components were screened from the 7 samples by principal component analysis (PAC), which were summarized into 2 principal components, including 84.85% of the source information. The 7 samples were divided into four groups by the cluster analysis. The PCA results were consistent with the sensory scores, and the results of cluster analysis were basically consistent with the sensory scores. The results showed that the electronic tongue could distinguish the flavor quality of different olive juices. Conclusion: The three kinds of Yunnan olives, the wild Phyllanthus emblica is more suitable for the research and development of healthy foods; The electronic tongue technology can be used to quickly distinguish the overall taste quality of different olive juices, and its combination with multivariate statistical analysis and sensory evaluation can provide reference for the formulation optimization of Phyllanthus emblica juice.
    31  Toxic Effects of Patulin on the Kidneys of KM Mice
    ZHANG Baigang XU Dongmei SHAO Lin LU Qikun LIANG Hairong LI Jinliang HUANG Chenghui
    2022, 38(6):275-279. DOI: 10.13982/j.mfst.1673-9078.2022.6.0849
    [Abstract](187) [HTML](261) [PDF 1.80 M](398)
    Abstract:
    In this study, KM mice were used as experimental animals. The effects of patulin (PAT) at concentration gradients of 2.5, 5.0, 7.5, 10 and 15 μmol/L on the body weight and renal coefficients in mice were investigated. The toxicity and damage of PAT to the kidneys were examined through section staining experiments. The PAT concentration had little effect on the increasing rate of body weight, and there was almost no correlation between them. However, as the concentration of PAT increased, the kidney coefficients tended to increase gradually, with the difference between the 7.5 μmol/L PAT treatment and 10 μmol/L PAT treatment being significant (p<0.05). As the concentration of PAT increased, large areas of cell stroma and extracellular matrix were observed after HE staining (hematoxylin-eosin staining), with the number of bluish purple nuclei and the nucleus density gradually decreasing. In addition, there were long blank strips at higher PAT concentrations. After Masson staining, glomeruli showed sinificant fibrosclerosis, along with intercellular congestion. A small amount of glycogen appeared after periodic acid-schiff (PAS) staining, indicating that glycogen was not normally degraded. Therefore, the increase in PAT concentration led to problems such as decreased nucleus density, shrinkage of kidney cells, increased collagen fibers and inhibition of glycogenolysis, causing severe kidney damage in KM mice. This result will provide theoretical support for further studies on the damage of PAT to the kidney.
    32  Assessment of Acute Toxicity of Nothopanax delavayi (Franch.) Harms ex Diels Water Extract
    ZHAO Chunyan GONG Jiashun WANG Qiuping
    2022, 38(6):280-287. DOI: 10.13982/j.mfst.1673-9078.2022.6.0970
    [Abstract](169) [HTML](209) [PDF 863.08 K](366)
    Abstract:
    Leaves of Nothopanaxdelavayi (Franch.) Harms ex Diels (LWC), was used as raw material, the acute toxicity and half lethal dose (LD50) of its water extract was investigated. Results showed that the oral LD50 of LWC water extract was higher than 15000 mg/kg.bw, which is actually non-toxic substance. Comparing to control group, gavage of 2521~15000 mg/kg•bw LWC water extract had no significant effect on the weight gain of both female and male mice (p>0.05), showing insignificant influence on organ coefficients of heart, spleen and lung, serum ALT, AST and creatinine level of female mice (p>0.05), neither were lung and kidney organ coefficients, serum ALT of male mice (p>0.05). The serum urea level of female (dose ≥7350 mg/kg•bw) and male (dose ≥5145 mg/kg•bw) mice was significantly higher than that of the blank control group (p<0.05), indicating that the very high dose of LWC tea water extract had a certain toxicity to the kidney. In summary, acute toxicity studies have shown that the oral LD50 of LWC water extract is more than 15000 mg/kg•bw, which is a practically non-toxic substance, however it is toxic to the kidneys at extremely high doses.
    33  Nitrogen, Sulfur, Phosphorus, and Chlorine Co-doped Carbon Dots Probes for Rapid Detection of Carmine in Food
    QIAN Minjie SUN Huijuan HE Hailin ZHAO Shengyan XIAO Lixia YANG Zhenquan HU Qin
    2022, 38(6):288-295. DOI: 10.13982/j.mfst.1673-9078.2022.6.0998
    [Abstract](134) [HTML](191) [PDF 2.16 M](460)
    Abstract:
    Carmine (CRM) is one of the most widely used azo pigments in the Chinese food industry. Its carcinogenic and mutagenic effects have attracted increasing attention. The establishment of a fast, sensitive, and accurate CRM detection method is of considerable importance to protect human health. In this study, a fluorescence detection method based on nitrogen, sulfur, phosphorus, and chlorine co-doped carbon dots (N,S,P,Cl-CDs) was established for the rapid detection of CRM in food. With glucose as the carbon source, and ethylenediamine, phosphoric acid, hydrochloric acid, and sulfuric acid as heteroatom donors, blue emissive N,S,P,Cl-CDs were prepared by exothermic acid-base neutralization. The fluorescence of N,S,P,Cl-CDs was effectively quenched by CRM through static interactions and inner filter effects. N,S,P,Cl-CDs showed high selectivity and sensitivity for CRM detection. In the concentration range of 0.01~14.0 μmol/L, CRM demonstrated a good linear relationship with the fluorescence quenching efficiency F0/F, and the detection limit was as low as 9.38 nmol/L. The developed method was tested for CRM detection in food matrices. The recovery rate was between 97.8% and 101.5%, and the relative standard deviations were less than 3.29%, showing the high accuracy of the proposed method. These results demonstrate that the established fluorescence detection method can be applied for rapid CRM detection in real food.
    34  Risk Assessment of Pesticide Residues in Watermelon
    YANG Xi WU Xiaonan WEI Liping HUANG Xin KONG Lingming WANG Cheng
    2022, 38(6):296-303. DOI: 10.13982/j.mfst.1673-9078.2022.6.0844
    [Abstract](319) [HTML](194) [PDF 500.94 K](488)
    Abstract:
    To clarify the types, residual risk levels and recommended maximum residue limit of pesticide residues in watermelon, 422 watermelon samples obtained from Shandong, Xinjiang, Hainan and Guangxi in 2018 and 2019 were taken as the research objects for quantitative analysis of 60 kinds of pesticide residues. Then, the dietary risks of residual pesticides, types of residual pesticides with relatively high risks, and the maximum residue limits were analyzed and discussed based on assessments of acute and chronic dietary intake risks, risk ranking and estimated maximum residue limits of pesticides. The results showed that there were a total of 18 kinds of pesticide residues, and among which pyrimethanil, carbendazim, acetamiprid and dimethomorph had relatively high proportions (18.25%, 16.59%, 14.22% and 13.27%, respectively); the %ADI and %ARfD of pesticide residues ranged in 0.0000%~0.0112% and 0.1191%~39.7521%, respectively (which were much lower than 100%); The three pesticides, emamectin benzoate, pyridaben, triazophos, had relatively high risk scores (which were 24.02, 24.02 and 24.12, respectively); the maximum residue limits of 9 kinds of residual pesticides have not yet been established, and 8 pesticides met the established maximum residue limits. Among which, imidacloprid and triazophos residues exhibited relatively high residue risks and had no maximum residue limits, and their recommended maximum residue values were 1 and 0.02 mg•kg-1, respectively. The above analyses revealed that there were pesticides residues in the samples, but the residual dietary risks were within the safety limits. It is recommended to speed up the establishment of maximum residue limits for imidacloprid and triazophos in watermelon.
    35  Quick Screening and Simultaneous Determination of 50 Doping Residues in Livestock by Ultra Performance Liquid Chromatography Coupled with Quadrupole-time of Flight Mass Spectrometry
    LI Fan LUO Jinwen WANG Feng XU Xiaoying LIU Zhu
    2022, 38(6):304-311. DOI: 10.13982/j.mfst.1673-9078.2022.6.0967
    [Abstract](186) [HTML](133) [PDF 842.33 K](450)
    Abstract:
    A method for quick screening of 50 illegal drugs in livestock by ultra performance liquid chromatography coupled with quadrupole-time of flight mass spectrometry (UPLC-Q-TOF/MS) had been established. Livestock products were first hydrolyzed by β-glucuronidase/arylsulfatase, then extracted with ethyl acetate-methyl tert-butyl ether, purified by HLB, and determined by UPLC-Q-TOF/MS in positive ion mode. A high-resolution database was established for quick screening and accurate characterization. Precise quantification by isotope internal standard method can be achieved. The correlation coefficient of the calibration curves of each illegal drugs standards exceeded 0.99 in the range of 2~200 μg/L. The detection limit of various drugs could reach 0.1~0.5 μg/kg, and the limit of quantification was 0.3~1.5 μg/kg. The average recovery at three different concentration levels varied from 81.74% to 114.22%, and the relative standard deviation was 1.41%~8.91%. The established database realizes the quick screening and analysis of 50 illegal drugs without the need for standard products. This method is suitable for quick screening and simultaneous determination of low-concentration residues in livestock products.
    36  Determination of Characteristic Components in Green and Black Tea Made by Forsythia suspensa Leaves and Their Nutritional Comparison
    LI Xi ZHAO Shan ZHONG Lingli ZHENG Xingguo HUANG Shiqun QIN Lin LEI Xinyu
    2022, 38(6):312-317. DOI: 10.13982/j.mfst.1673-9078.2022.6.0979
    [Abstract](175) [HTML](208) [PDF 514.49 K](557)
    Abstract:
    An HPLC method for simutaneously analysis of forsythiaside A, phillyrin, rutin and phillygenin was developed. 70% methanol was employed to extract above components under 70 ℃ water bath reflux. The separation was performed at 277 nm on Waters sunfire C18 column with 0.3% acetic acid - methanol (95:5) as mobile phase. Good linear relationship, accuracy and recovery rate were achieved with low LOD and LOQ. The method was suitable for the detection of the above four active ingredients in teas made by Forsythia suspensa leaves. A comparative analysis of the nutritional components of Forsythia suspensa teas was carried out using standard methods and the method built above. The high soluble sugar content (14.15% and 15.02%) contributed to the sweet flavor and aroma of the tea brewing. The contents of water extract, vitamin C, total polyphenol, flavone, forsythiaside A, phillyrin and rutin in green tea were 50.62%, 48.63 mg/100 g, 11.06%, 2.39%, 8.77%, 4.98% and 2.19% respectively, which were significantly higher than those in black tea (p<0.05). And the contents of characteristic component forsythiaside A and phillyrin in green tea made by Forsythia suspensa leaves were even higher those in traditional Chinese medicine Forsythia suspensa fruit. Although the content of characteristic components of FBT was low, forsythin (2.88%) with easier absorption and stronger pharmacological activity was produced during fermentation, and the content was much higher than that of FGT (0.10%). Besides, the content of theaflavin in black tea was 11.83 mg/100 g, which contributed to the orange-yellow color of the tea liquor. Above all, both two teas made by Forsythia suspensa leaves had high medicinal value, which provided huge market potential.
    37  Study on Detection of Bacillus licheniformis by Two-site Fluorescence in Situ Hybridization
    WU Minghua ZHU Xiaoying DENG Ruijie LUO Aimin WANG Xi WANG Ding
    2022, 38(6):318-326. DOI: 10.13982/j.mfst.1673-9078.2022.6.0958
    [Abstract](169) [HTML](204) [PDF 1.06 M](568)
    Abstract:
    In order to investigate the affecting factors of fluorescence in situ hybridization (FISH) on Bacillus, this work used Bacillus licheniformis as its research object. It analyzed the effects of different probes, strain pretreatments, strain permeability treatments, and hybridization conditions on the detection results of FISH, and further detected the specificity of the selected probes. The results showed that two of the designed probes could identify Bacillus licheniformis; specifically, the two probes exhibited a better fluorescence effect than a single probe, having 1.54 times higher pixel intensity. The reaction conditions were the following: ultrasonic dispersing time, 120 s; lysozyme treatment, 40 min; hybridization time, 6 h; formamide concentration 30%. Consequently, the detection result was the best, producing a gray value of 41.16 and a detection rate of 96.35%. The specificity detections determined that the said method could specifically recognize Bacillus licheniformis. A relatively simple two-site fluorescence in situ hybridization approach was established to detect Bacillus licheniformis, with strong specificity without nucleic acid extraction and amplification.
    38  Biosynthesis of Very-long-chain Polyunsaturated Fatty Acids in Thraustochytrids and Their Applications in Metabolic Engineering
    XIE Xi CHEN Bihan LUO Junkai GUO Ziwei WANG Qin XIAO Gengsheng LIU Dongjie LIN Li LIU Huifan
    2022, 38(6):327-342. DOI: 10.13982/j.mfst.1673-9078.2022.6.1038
    [Abstract](202) [HTML](220) [PDF 1.88 M](499)
    Abstract:
    Very-long-chain polyunsaturated fatty acids (VLCPUFAs), including ARA, EPA, and DHA, are essential for human growth and well-being. They are produced mainly by the Thraustochytrids, a group of marine microorganisms that are the most important sources of these fatty acids for marine animals such as fish and shellfish. Although many studies have suggested the great potential of Thraustochytrids for the large-scale massive production of VLCPUFAs, the mechanisms of VLCPUFA biosynthesis in these microorganisms remain unclear. In this review, the VLCPUFA biosynthetic pathways of Thraustochytrids, the mechanisms of storage lipid assembly, and genetic engineering strategies for increasing VLCPUFA yields are introduced. Specifically, emphasis is placed on the aerobic and anaerobic biosynthetic pathways and the mechanisms of VLCPUFA assembly as well as the metabolic engineering applications of the pathway-related genes. This review presents a summary of findings from cutting-edge research studies to provide a better understanding of these biosynthetic pathways and their applications for VLCPUFA production. In conclusion, through the heterologous expression of genes involved in VLCPUFA biosynthesis, microorganisms and plants can accumulate functional lipids such as EPA, DPA, and DHA, which account for up to 5%~40% of the total lipids. However, through genetic engineering, the DHA yields of Thraustochytrids can be enhanced by approximately 3%~55%. These findings provide a theoretical basis and guidance for the industrial production of VLCPUFAs.
    39  Research Progress on the Structure, Preparation and Degradation of Enteromorpha Polysaccharides
    NING Limin YAO Zhong ZHU Benwei SUN Yun
    2022, 38(6):343-352. DOI: 10.13982/j.mfst.1673-9078.2022.6.0850
    [Abstract](364) [HTML](273) [PDF 561.15 K](564)
    Abstract:
    Enteromorpha polysaccharides as the main functional components of Enteromorpha exhibit various biological activities, such as immune-regulatory, antioxidant, antitumor and hypolipidemic activities. However, Enteromorpha polysaccharides have drawbacks such as poor solubility and low bioavailability owing to their high molecular weights, which greatly limits their high-value development and utilization. The low-molecular-weight products obtained after the degradation products of Enteromorpha polysaccharides have greatly improved solubility and bioavailability, while maintaining various biological activities. Therefore, the preparation and activity study of the degradation products of Enteromorpha polysaccharides have become development and research hot spots in the field of marine bioresources. At present, the preparation of Enteromorpha oligosaccharides is mainly achieved through degrading Enteromorpha polysaccharides, and the main methods include chemical degradation, physical degradation and enzymatic degradation. This paper reviewed the chemical composition, structure, and extraction and purification methods for Enteromorpha polysaccharides. The progress on the preparation methods and activities of the degradation products of Enteromorpha polysaccharides were summarized and prospected, in order to provide a theoretical basis for the research on Enteromorpha polysaccharides and their degradation products, and the reference for promoting the high-value utilization and development of marine algal polysaccharide resources.

    Editor in chief:李琳

    Inauguration:现代食品科技

    International standard number:ISSN 1673-9078

    Unified domestic issue:CN 44-1620/TS

    Domestic postal code:46-349

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